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Rice and steamed vegetables recipe of 21-11-2017 [Updated 09-03-2018]
Rice and steamed vegetables are a complete, light and nutritious dish. Using a bamboo steamer, basmati rice and fresh seasonal vegetables, today you will feel like you have been catapulted to the east! The recipe, as I said, is very light and perfect if you are following a low-calorie diet. To cook both the rice and the vegetables I used turmeric and a little pink pepper in the pot with the water, the vapors released during cooking give a particular aroma to the dish! If you don't know how to cook the steamed rice try this recipe and let me know if you liked it, kisses: *
How to make steamed rice and vegetables
Rinse the rice and place it in a bowl with cold water for 30 minutes.
After this time, rinse it again until the water is clear.
Line the steamer with parchment paper and prick it with the fork tines.
Place the rice on it and, after boiling the water with pepper and turmeric, place the steamer with lid on it.
Cook the rice for about 20-25 minutes and, halfway through cooking, shell the grains with a fork and sprinkle with 2 ladles of boiling water.
Cover to continue cooking.
Meanwhile, clean and cut the vegetables. In this case I have chosen broccoli, mushrooms, green beans and carrots
Place them in the steamer adding a cob (boiled) cut into rings and cook everything with a lid for about 10 minutes.
Your steamed rice and vegetables is ready to be brought to the table. Serve on a plate putting the rice on one side and the vegetables on another and seasoning them with a little salt and a drizzle of raw oil or soy sauce and serve.